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Matthews  Wychwood Premium White kgMatthews  Wychwood Premium White kg

Wychwood Bakers’ Bread Flour

Our second-strongest bread flour. Wychwood is our premium strength bread flour, used by both artisan bakers and passionate home bakers across the UK. With a protein strength of 13.2%, this flour has excellent water absorption and gluten quality. Perfect for open texture bread and sourdough.

Quantity:
£ 21.45

In stock

SKU: WY16 Categories: , , Tag:

Description

Wychwood Premium strong white bread flour is the strong white flour of choice for our master baking customers. A careful blend of premium Canadian and British high protein wheat.

Perfect for: Premium grade strong white bread flour, perfect for long fermentation baking open textured breads.

Delivers: A finely milled soft flour for open textured long fermentation baking.

Milling & Provenance: Produced using a blend of premium Canadian spring wheat with superior water absorption qualities and local grade 1 high protein wheat.
Contains: Wheat

Protein: 13.2%+

Wheat Origin: Great Britain & Canada

Did you know: Wychwood is named after the ancient royal forest “Wychwood” above the very village we have been milling from for over 100 years “Shipton-Under-Wychwood”. The Cotswold mill has the beautiful village as a backdrop from the Cotswold hills.

Additional information

Weight 16 kg
Flour Type

Application

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Bag Size

Milling and Provenance

Only the top 20% of bread wheats will earn a place in a batch of Wychwood. This is because not all varieties have the same protein quality or protein strength. We blend ours with arguably the best wheat in the world: Canadian Red Spring Wheat, chosen for its unrivalled consistency and quality.

Protein

13.2% to 13.5%

Contains

Wheat

Perfect for

Long-fermentation baking open-textured bread and sourdoughs. Want more water absorption in your dough? Then Wychwood flour is the right choice.

Did you know

Wychwood is named after the ancient royal forest above the very village the Matthews have been farming and milling from for almost 200 years.

Perfect for

Long-fermentation baking open-textured bread and sourdoughs. Want more water absorption in your dough? Then Wychwood flour is the right choice.

Did you know

Wychwood is named after the ancient royal forest above the very village the Matthews have been farming and milling from for almost 200 years.

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